SilkpieRecipe
Greek Gemista with Potato Wedges
Texture
Garnish
On the plate

Garden Mains · Greek

Greek Gemista with Potato Wedges

4.8 (327 cooks rated this)

Hollowed tomatoes and sweet peppers are packed with herby rice cooked in their own pulp, then baked between chunky potato wedges. The juices turn syrupy in the oven and the potatoes soak up every drop.

35 min Prep
1 hr 15 min Cook
1 hr 50 min Total
4 Servings
Medium Difficulty
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Test kitchen note: Keep the tomato tops and scooped flesh; blending the pulp into the rice gives the filling its deep, summery flavor.

Method 7 steps

  1. Heat the oven to 375F. Slice the tops off the tomatoes and peppers and keep them as lids. Scoop the tomato flesh into a blender, remove the pepper seeds, and blend the tomato pulp until smooth.

  2. Warm 1/4 cup olive oil in a skillet and soften the onion for 6 minutes. Add the garlic, tomato paste and rice and stir for 2 minutes.

  3. Pour in half the tomato puree, the sugar, parsley, mint, salt and pepper and simmer 5 minutes until the rice absorbs most of the liquid.

  4. Set the tomatoes and peppers in a roasting pan and sprinkle the insides with salt. Fill each about three-quarters full to leave room for the rice to swell, then add the lids.

  5. Tuck the potato wedges around them, season, and pour the rest of the puree plus 1/2 cup water into the pan. Drizzle everything with the remaining olive oil.

  6. Cover with foil and bake 40 minutes, then uncover and bake 30 to 35 minutes more until the rice is tender and the tops are browned.

  7. Rest 15 minutes before serving so the juices thicken.

That is the whole pie. Enjoy every slice.

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